Pomegranate Dip Recipes
POMEGRANATE AND AVOCADO DIP
A wonderfully colourful dip my sister brought to our Christmas that tasted amazing. Originally from Cooking Light Magazine. We left out the honey (by accident, but we think it's better that way)
Provided by CrinV
Categories Fruit
Time 15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together and let sit for 1 hour in fridge for flavours to blend.
- Serve with home made pita chips or anything else you like to dip.
Nutrition Facts : Calories 125.2, Fat 6.2, SaturatedFat 0.9, Sodium 124.1, Carbohydrate 19, Fiber 4, Sugar 14.1, Protein 1.5
POMEGRANATE SALSA DIP WITH CREAM CHEESE
This pomegranate salsa dip with walnuts and cream cheese is a truly stunning appetizer. A perfect dip for the holidays.
Provided by Roxana Begum
Categories Appetizer
Time 10m
Number Of Ingredients 14
Steps:
- In a small mixing bowl, combine pomegranate molasses, fruit preserves, chopped green onions, chopped cilantro, minced jalapenos, spices and salt.
- Add juice or water if needed to thin out the consistency a bit. Adjust the amount of preserves as per the tartness of molasses. Stir in the pomegranate arils.
- Cover and refrigerate for 3 hours to overnight, to let the flavors meld together.
- Whip the softened cream cheese and spread it in an even layer on a serving platter (see note below). Discard any juices released before topping it on the cream cheese.
- Serve with a variety of crackers.
Nutrition Facts : ServingSize 0.5 Cup, Calories 182 kcal, Carbohydrate 17 g, Protein 5 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 344 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 5 g
RED-PEPPER AND WALNUT DIP WITH POMEGRANATE
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- Soak dates in hot water until softened, about 10 minutes; drain. Pulse dates, red peppers, pomegranate juice, walnuts, and red-pepper flakes in food processor until smooth. With machine running, slowly add olive oil until thoroughly combined. Season with salt and pepper. Dip can be stored in refrigerator in an airtight container up to 3 days. Garnish with pomegranate seeds and serve with pita bread.
Nutrition Facts : Calories 252 g, Fat 15 g, Fiber 5 g, Protein 3 g, SaturatedFat 2 g
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